Ingredients
Caramelised oranges
Method
1.Process flour, sugar, eggs, ricotta, buttermilk and rind until combined. Transfer batter to a large jug; stir in berries.
2.Spray a heated large heavy-based frying pan with cooking oil. Pour 1 tablespoon batter for each pikelet into pan. Cook pikelets over medium heat until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
3.To make caramelised oranges, segment oranges over a small bowl. Stir sugar and the water in a medium saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil 10 minutes or until a caramel forms. Remove from heat, carefully stir in juice (take care as caramel will splatter); stir over heat until caramel pieces are dissolved. Stir in orange segments.
4.Serve pikelets with caramelised oranges.
Smooth ricotta, sold in tubs, is much wetter than firm ricotta cut from a wheel. If you use firm ricotta, you will need to increase the amount of buttermilk by ¼ cup.
Note
